Tag Archives: Christmas

Holiday Vignettes: Chef DAT

datby Steven Doyle

Chef David Anthony Temple, or as commonly known as Chef DAT, is the undisputed king of the underground restaurant movement. Soon he will be opening his own restaurant in Deep Ellum where you will find much of the same cuisine, with a sprinkling of his Louisiana roots. DAT is always entertaining, and always smiling, which has a terrific reflection in his work.

DAT sends us some holiday loving. Continue reading

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Holiday Vignettes: Randall Warder

DSC05158by Steven Doyle

Having worked in the restaurant industry for 30 years Randall Warder and his wife Courtney recently opened their own business on lowest Greenville Avenue recently to much praise and success. Clark Food & Wine features a tight menu with smoked meats, interesting items made in his brick oven. Come January of 2015 the couple will open their second restaurant, conveniently located next door, called Ceviche.

We asked chef Warder to hare some of his past holiday experiences with us.  Continue reading

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Win A Bottle Of WhistlePig 10 Year Old Straight Rye

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WhistlePig produces a 100-proof, straight rye whiskey, aged for at least ten years through a unique double-barrel process.

WhistlePig was released in the summer of 2010 to great critical acclaim, earning 96 points from Wine Enthusiast, their highest rating ever for a rye whiskey, a “highest recommendation” from Spirits Journal, as well as accolades from The Wall Street Journal, GQ, Forbes, Maxim, Imbibe Magazine, and many others. As Master Distiller Dave Pickerell notes, these extraordinary honors both “humble and set a high bar” for the company.  Continue reading

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First Chinese BBQ Roasted Duck For Christmas

by Steven Doyle

Through out Chinese history you will find notable recipes, poetry and even songs extolling the virtues of the tasty duck. The most popular treatment is by far the Peking Duck, one of Kissinger’s favorite and is said to have brought together our two countries during the 70’s Nixon visits.

Now considered a national dish, the Chinese roasted duck can be found almost everywhere. The best versions are most assuredly found where you may view the carcasses in their full splendor, and one of our very favorites can be tasted at First Chinese BBQ.   Continue reading

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ReMARKable Catering Wants To Cook Your Goose

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by Steven Doyle

I just caught wind of the most incredible Holiday gift ever. A Personal Chef Package from ReMARKable Affairs Dallas Catering. The deal is  14 dinners catered and delivered for the price of 10. The package may be broken up and “gifted” to your friends as well. This unique catering company has other packages, including a full Christmas dinner catered for 8 for a discounted price of $175 complete. This includes Turkey Breast with Gravy, Mashed Potatoes, Green Bean Casserole, Roasted Root Vegetable Medley and Pecan Pie.    Continue reading

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Trigger’s Toy Fete A Smashing Success

DSC05714by Steven Doyle

In September of 2008, bar industry veteran Bryan Townsend and his pup Trigger joined forces to contribute to local area hospitals’ Animal Assisted program, which gives children the opportunity to interact with a friendly pet during their time at the hospital. After a few visits, Bryan realized the positive impact a simple visit from a dog like Trigger could have on these children undergoing therapy. As a result, he has created an additional charitable program called Trigger’s Toys.

The purpose of Trigger’s Toys is to bring further joy to the lives of hospitalized children by opening up doors for toy donations and monetary donations from the community; bringing childhood nostalgia to an environment that needs it. A visit from a kind-hearted dog like Trigger, or a toy to play with can make the world of difference in a day for a sick young person at the hospital.  Continue reading

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The History of Tamales

tamaleBy Katie Warner

Tamales can be traced back to as early as 7000 B.C. in Pre-Columbian history, when the Aztec women were taken along in battle as cooks for the army. There was a need to have a more portable yet sustainable food and the tamales could be made ahead of time, packed and warmed as needed.

Originally, the tamales were cooked by burying them in hot ashes, which made them crispy and brown. However, as time progressed, the Aztecs began to implement new methods for cooking, learned from the Spanish conquistadors. At which point, steaming the tamales in underground pits or in uncovered pots became the practice. When steaming the tamales, the Aztecs believed that the tamal sticking to the bottom of the pot was a sign of good luck, and would protect them of the dangers on the battleground.   Continue reading

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